Description - Antimicrobials in Food by P. Michael Davidson
This is a comprehensive reference on naturally-occurring and added antimicrobials in food, focusing particularly on those used for preservation. The authors provide detailed descriptions of the activities, mechanisms, applications, regulations, toxicology and assays of almost every single recognized antimicrobial. This edition has been updated to reflect advances in the field over the last decade, and has been expanded to include new chapters on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. Other revisions include expansions of the chapters on nisin and natural antimicrobials.
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